Instant Pot Chicken & Dumplings

pressureluckcooking.com

Marg

subheading: THE CHICKEN:

4 tbsp of butter

1 yellow onion, diced

2 large carrots, peeled and diced

3 stalks of celery, sliced into ¼″ pieces (with leafy tops reserved)

1 tbsp of crushed garlic

6 cups of reduced-sodium chicken broth (I used 2 tbsp of Chicken Better Than Bouillon + 6 cups of water)

3 bay leaves

½ cup of Sherry wine (if you leave it out, add in another ½ cup of broth)

½ tbsp of seasoned salt

½ tbsp of poultry seasoning (salt-free)

½ tbsp of black pepper

½ tbsp of rubbed sage

1 tsp of dried thyme

1 tsp of dried parsley

Whole chicken (3 to 4 lbs), chopped into pieces with skin on

3 tbsp of cornstarch + 3 tbsp of water to form a slurry

½ cup of heavy cream

subheading: THE DUMPLINGS:

1 ¼ cups of all-purpose flour

2 tsp of baking powder (NOT to be confused with baking soda!)

1 tsp of salt

2 tbsp (¼ stick) of salted butter

½ cup of whole milk

Directions at pressureluckcooking.com

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